Duchess Potatoes

Total Time:
1 hr 40 min
5 min
1 hr 35 min

6 servings

  • 3 pounds baking potatoes, scrubbed
  • 4 tablespoons unsalted butter, softened
  • 3 large eggs
  • 1/2 cup half-and-half or milk
  • 1/3 cup plus 2 tablespoons freshly grated Parmesan
  • Freshly grated nutmeg
  • White pepper
  • Salt
  • Melted unsalted butter for drizzling over the potatoes
  • Bake the potatoes in a preheated 400 degree F oven for 1 hour, or until they are tender.

  • Halve the potatoes lengthwise, scrape the flesh into a bowl, and press them through a ricer into a large bowl. With an electric mixer beat in the butter, 1 tablespoon at a time, the whole eggs, 1 at a time, and the half-and-half and beat the mixture until it is combined well and smooth. Add 1/3 cup of Parmesan. Add the nutmeg, pepper, and salt, to taste, and transfer the mixture to a pastry bag fitted with a large decorative tip.

  • Pipe the mixture into 6 rosettes onto a buttered baking sheet and drizzle them with the melted butter and remaining cheese. (The rosettes may be chilled, covered loosely, for several hours or overnight). Bake the potatoes in a preheated 350 degree F oven for 10 to 15 minutes for potatoes at room temperature, or for 25 to 30 minutes for chilled potatoes, or until they are heated through. Then, put the baking sheet under a preheated broiler about 6 inches from the heat, and broil the potatoes until the tops are golden.

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3.5 2
I wanted to serve potatoes for my daughter's 24th birthday dinner, but wanted something "different' to go with the beaf tenderloin. I made these duchess potatoes the night before and kept them covered in the refrigerator and then cooked right before the meal. This is a great selection and makes a nice presentation, BUT, (1) The receipe serves more like 12 instead of 6; (2) using a potatoe ricer is very labor intensive but is necessary to have no lumps at all when you pipe the potato mixture through your pastry bag and tip. I'd try it again, but will cut back on the amount of potatoes I buy. Marie, Charleston, SC item not reviewed by moderator and published
  item not reviewed by moderator and published
one reason a potato ricer works soo well is that virtually all lumps are removed BEFORE ANY liquid is added ( butter counts as a liquid, cause it melts). Try this. Mash/ whip VERY WELL DRAINED potatoes COMPLETELY ....making sure there are no lumps before adding milk butter ess et, once any liquod is added... the lumps will NEVER brake up....they will just spin and spin no matter how long you mash; item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen